This easy New York strip steak recipe uses a quick pan sear for a browned crust, then finishes in the oven for a juicy center cooked just the way you like it.
It is a simple way to cook strip steak at home with reliable timing and no grill needed.
⏱️ Quick Answer: How Long to Cook New York Strip Steak in the Oven
Sear for 2–3 minutes per side, then finish in a 400°F oven. Temperatures from 350°F to 425°F also work well but may take a few minutes more or less.
- Rare (125°F): about 4–5 minutes
- Medium-rare (130–135°F): about 5–7 minutes
- Medium (140–145°F): about 6–8 minutes
Cook to your desired internal temperature—time will vary with thickness.
Featured Comment by Colleen:
⭐⭐⭐⭐⭐
"I made this for my family tonight. I got 5 STARS from even the pickiest eater"
Jump To (scroll for more)
📝 TL;DR — Recipe Summary
What: New York strip steak with a browned crust and juicy center.
Why: Pan searing builds the crust, and finishing in the oven makes doneness easier to control.
How: Sear for 2–3 minutes per side, then finish in the oven to your desired internal temperature.
🥩 Ingredients
- New York strip steaks — 1 to 1½ inches thick, preferably Choice or Prime grade. Bone-in strip steaks also work but may take slightly longer.
- Salt and pepper — coarse kosher salt and black pepper are all you really need.
- Optional seasoning — garlic powder or your favorite steak seasoning.
👨🍳 Quick Overview: How to Cook New York Strip Steak
1. Let steaks rest at room temperature if you have time. Trim fat and season.
✅ Pro Tip: Salt the steaks either right before searing or at least 1 hour ahead. Salting 15–45 minutes before cooking draws moisture to the surface without enough time for it to reabsorb, which can leave the steak less juicy and tender.
2. Sear in a cast iron or oven-safe skillet with oil or butter for about 2–3 minutes per side until a deep brown crust forms.
.
3. Move the skillet to a hot oven and cook to your desired internal temperature. Remove the steaks 3°–5°F early for carryover cooking.
4. Tent loosely with foil and rest for 5–10 minutes before slicing.
📌 For full step-by-step instructions, scroll to the printable recipe card or keep reading for details and tips.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
⏰ How Long to Cook Strip Steak in the Oven
After pan searing for 2-3 minutes per side, finish in a 400°F oven. Oven temperatures from 350°F to 425°F all work well with minor adjustments in timing.
- Rare (125°–130°F): about 4–5 minutes oven time after the sear
- Medium-rare (130°–135°F): about 5–7 minutes oven time after the sear
- Medium (140°–145°F): about 6–8 minutes oven time after the sear
- Medium-well (150°–155°F): about 9–11 minutes oven time after the sear
- Well done (160°F+): about 12–15 minutes oven time after the sear
✅ Pro Tip: Always cook to internal temperature, not just time. Pull the steak 3°–5°F early for carryover cooking.
What affects timing: Oven accuracy, steak thickness, sear time, and starting temperature all change how long it takes in the oven.
🥔 What to Serve with Strip Steak
Keep the sides simple. Potatoes are the classic choice, with a green vegetable to round out the meal.
❄️ Storage and Reheating
Store leftover strip steak in an airtight container for up to 4 days in the refrigerator or 3–4 months in the freezer.
Reheat gently in the microwave, stovetop, oven, or air fryer just until warm. Cold slices also work well on salads or sandwiches.
🥩 Related Steak Recipes
❓ FAQs
Yes. Cook it entirely in the oven to your desired internal temperature, but you will miss the browned crust and extra flavor from pan-searing. Using a rack helps the steak cook more evenly, and it will take longer.
Cast iron holds heat well and moves directly from the stovetop to the oven. It is the best choice for getting a deeply browned crust, but any oven-safe skillet will work.
Usually, yes. New York strip steak is commonly sold as strip steak, Kansas City strip, or striploin steak.
📖The Recipe Card
Pan Seared New York Strip Steak (Oven Finish Method)
Video Slideshow
Ingredients
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
Step-by-Step Instructions
Trim and season
- Let the steaks rest at room temperature for 15–30 minutes if you have time. Preheat the oven to 400°F.
- Trim excess edge fat, pat dry, and season with salt and pepper or your favorite steak seasoning.
Pan sear for flavor
- Heat butter or oil in a cast iron or oven-safe skillet over medium-high heat. Sear about 2–3 minutes per side until deeply browned.
- When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.
Finish the steak in the oven
- Transfer the skillet to the oven and cook to your desired internal temperature. For a 1-inch steak, about 5–7 minutes for medium-rare or 7–9 minutes for medium. Check early.
Rest before serving
- Remove the steaks 3°–5°F before the target temperature, tent loosely with foil, and rest 5–10 minutes before slicing.
Recipe Notes
Pro Tips:
- Let steaks rest at room temperature before cooking to help them cook more evenly. Skip only if you must.
- For the juiciest steak, season with salt right before searing or at least 1 hour ahead.
- Use the seasoning of your choice, or just coarse salt and pepper. Marinades also work well.
- Butter or oil both work. Butter adds flavor, while oil has a higher smoke point.
- The internal temperature will rise about 3°F–5°F during resting.
- NEVER cook by time alone. Use an instant-read thermometer to check doneness.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: This article was originally published on February 20, 2015. It has been updated with refreshed photos and improved instructions.
Brian Mooney says
Great recipe! I take a tip from James Beard and use some trimmed pieces of fat from the steak to create the perfect fat for the pan. Simply cook the scrap fat pieces for a few minutes as the pan is heating, and then rub some of the fat all over the pan. A small amount adheres well to the hot pan, and minimizes smoking. Butter can always be added at the end of cooking if desired.
If you check out some of Beard’s books (American Cookery is a mere $2 on Kindle) such as the James Beard Cookbook or The Theory and Practice of Good cooking, I think you’ll find in Beard a kindred spirit! His outdoor cooking books are wonderful, too. Beard single-handedly created the modern interest in cooking over gas or coals in the backyard.
Happy New Year!
Brian
Eric Sepci says
This was genuinely one of the best steaks made. We used strip steaks, about 1 1/2 inches thick - seared 2.5 mins a side, basted with butter, garlic and thyme for 1 min off the heat and cooked in the over for 6 minutes....rest 6 minutes and it was a near perfect med/med/well. Flavors were as good as it got. Excellent technique.
Catherine says
Delicious! Thank you for sharing. Seared with butter in a cast iron skillet and finished in a 425 degree oven. Took about 4 minutes for medium. The only time I had smoke was when I opened the oven - but mitigated that by running the air purifier nearby. I’ve been looking for a way to cook steak indoors during the winter. Gas grills just done cut it in 20 degree sleet. I even got two thumbs up from my picky son.
Kara Butler says
Hi,
Love this recipe!!!! Steak turns out great every time!!!! Is it the same for a ribeye? I am going to try it tonight on a couple of ribeyes. 🤞🤞
Dan Mikesell AKA DrDan says
Hi Kara,
Welcome to the blog.
The technique is approximately the same as long as you are cooking boneless meat. Just do a sear about to the color you want and finish in an oven. If about 1 inch thick, about the same time. If much thicker, use a lower temp and more time.
Dan
Bronzi says
Wanted to comment again that this recipe is easy and delicious. Going to make again tonight. I actually prefer this method vs grilling for one.
Jim says
Just reverse sear it.... much better and consistently better method...
Kat says
Thank You so much for this recipe. For once, I didn't smoke up the kitchen cooking steaks - and they were delicious! My biggest problem is my husband likes his steak medium well and I like mine very rare. After searing, I put his in the oven per your direction and for mine, just sat it in some foil and put it in my upper oven on warm so it wouldn't cool down while his cooked.
Terri T. says
Hello, and thank you. I used your instructions to make two New York Strip steaks for my first time tonight and they are delicious! I also used your 7:2:2 seasoning, but I was a little too heavy-handed with it when I seasoned the steaks while they were out of the fridge for 30 minutes before cooking. I seared the steaks in a hot cast iron skillet w/olive oil for 2.5 minutes and then cooked them for 5 minutes in a 400 degree oven set to convection. The internal temp of the slightly larger steak was higher than I wanted at 170+ degrees, but I think that number may be off. Because of the higher temp, I rested the steaks on a plate without a foil tent. I should say that I basted the steaks with butter right before I put them in the oven. They are pale pink in the middle, which is fine, but I prefer medium rare. My bad. Thanks again, Dan!
Sally says
How can I cook a well done N.Y. Strip steak or Rib Eye using this method & turning it turning out tender. My husband likes his almost hockey puck. I know this is probably impossible but thought I would ask for your suggestions. Thank you!
Dan Mikesell AKA DrDan says
Hi Sally,
Welcome to the blog.
That is near impossible, especially with a strip steak. You will have better results with a filet or the ribeye. You will also get better results if you use prime instead of choice—more marbling.
I would ask if it is "no pink" or if it is a charred outside and "no pink"??? Maybe over-sear a bit and aim for 155-160° where pink usually disappears—see if he likes that with a nice filet or ribeye. You can always cook it a bit more if he wants.
Dan
Crystal says
My steak turned out PERFECT!! Thank you so much
Catherine says
Hi Dr. Dan..
First, I wanted to commend you on a steak novice, easy to understand recipe! No exotic ingredients, what most of us already have or buy. I have also been intimidated cooking steaks, I like to understand what makes a steak juicy and flavorful, I have found there are as many opinions as there are stars in the sky! I tried your recipe here on new York strip steak and it was great! I did marinate my steak first, so, was wondering what your thoughts are on marinades? Wet vs. dry rubs? Does it affect the overall finished steak? Does it help at all , or only enhance the flavor? Thanks for your insights!
Dan Mikesell AKA DrDan says
Hi Catherine,
Welcome to the blog.
Glad you like my approach. I try it to give good basic techniques. You can add things later after you get the basics down.
On to the marinade questions. I have https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ that I tend to use on strip steak or simular cuts for special meals. I never do marinade on filet but will on other steaks. Both grill (preferred) and stovetop to oven
Let me know if you have any questions on any recipes. Thanks for the rating.
Dan.
Joshua J says
Wow, this is a perfect recipe blog post! I just did this on a whim for lunch, cooked two different sized New York steaks to perfection using the thermometer method to 140*. The smaller was done 5 mins before the larger(of course) and they both came out perfectly!
Just wanted to give you big props for how well-done(pun intended) this post is. I googled "oven-finished steak" and arrived here for the first time. I really appreciate that you get to the point quickly without paragraph after paragraph of useless wording as is common with recipe blogs/articles.
I didn't have time to let the steaks warm up and yet with this method everything still went perfectly, I'm quite pleased and will add this to my steak-cooking toolbox.
Thanks again!
Dan Mikesell AKA DrDan says
Hi Joshua,
Welcome to the blog.
Glad it worked well for you. I try to keep my writing easy to follow and relevant to the recipe. There is so much wondering stories out there. I try to write what I would want to know.
Thanks for the note and rating.
Dan
Susan Webster says
I made N.Y. Strip steaks tonight using these directions, but when I put the cast iron skillet in the oven a bunch of juices collected in the bottom of the skillet. Is it because I didn't sear them enough before transferring to the oven, or maybe because I was cooking 4 steaks instead of 2? Where did I go wrong? Also, just fyi, I used an instant read tgermometer, which does poke a hole in the meat, but I only checked each steak once before I put them in the oven. Could they release that much juice from one poke?
Dan Mikesell AKA DrDan says
Hi Susan,
Welcome to the blog.
First a couple of comments about what it is not. It is not from checking the temperature and it is also not from searing enough. While many will blame those things, they are mostly disproven.
Now, what was it? As beef and most meats cook, the muscle fibers contract and force out fluids. So that is probably what you saw. The more meat, the more fluid.
I also find it happens a lot more of the meat has been previously frozen. I try not to freeze really good prime beef for this reason. Prime filets start to act like choice grade.
So can they release a lot of fluid? Yes.
Dan
Tracy says
Excellent and detailed recipe. My steak turned out great!
Thank youuuuuu!!!! :)
Dan Mikesell AKA DrDan says
Hi Tracy,
Welcome to the blog.
Glad it worked well for you. There is nothing like a nice steak.
Thanks for the note and rating.
Dan
Gail Bebee says
Hi Dan, you say 400 F temperature for the oven. I've seen recipes using 500F. Why 400F?
Dan Mikesell AKA DrDan says
Hi Gail,
Welcome to the blog.
I don't think the exact temp matters a lot. The steak is not in the oven that long. But 500 degrees tend to smoke a lot for most people due to the oven cleanliness and the oil used. Butter will really smoke at that temp. Most people don't get smoking at 400. The time difference between the two will probably be only a minute or two.
Also, since we are cooking to a final internal temperature and not by time, another reason it doesn't matter much.
Hope that helps.
Dan
Wade says
Thanks for the help. I had been doing it with the oven on 300 and the results were not as good. 425 much better.
Dan Mikesell AKA DrDan says
Hi Wade,
Welcome to the blog. Sorry for the delayed response.
Yep, 300 was just not high enough, it would dry too much.
Glad it worked for you.
Thanks for the note.
Dan
Dawn says
Hi I'm new to this site and like what I've read so far.....I enjoy cooking and baking but I've always been a bit intimidated by the thought of steaks....my finance loves them so for his Birthday dinner I bought 2 NY strips......I will be cooking them like you say....sounds easy and tasty...I also made a homemade oreo cheesecake,,which I was less intimidated by as I am quite comfortable with them...lol...will be serving peppered green beans and roasted potatoes.....will come back with the outcome.....I'd love to get more recipes for 2 but couldnt put in my email on the form....was too small and wouldn't stay enlarged...
Dan Mikesell AKA DrDan says
Hi Dawn,
Welcome to the blog.
Hope the steaks worked well for you.
Sorry to hear you are having trouble with the form. It is controlled by Feedburner (owned by Google) and I can't control that. If you want, you can just email me the email you want to use. I can enter it and you should get a confirming email.
Thanks for the note.
Dan
Joyce J says
Thank you Dr Dan excellent...made this for the hubby for his birthday today and he likes med well as it turns out I followed your instructions and put it in oven for 10 minutes and took temperature it was perfect...he kept saying this is so good ...I used Montreal Steak seasoning and combined olive oil and butter made garlic mushrooms put them on top of steak with a pat of butter
Dan Mikesell AKA DrDan says
Hi Joyce,
Welcome to the blog.
Glad it would so well for you.
Thanks for the note and have a great day.
Dan
Dandy Homecook says
Thank you for sharing! I am still using this recipe in 2019.
DrDan says
Hi Dandy,
Welcome to the blog.
I do love good steak.
Thanks for the note and rating.
Dan